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Monday, November 14, 2011

Yung Kee- special menu

Yung Kee is a Hong Kong institution. Singaporeans eat there enthusiatically and even cart home boxes of their famous roast goose. My first visit was, gosh, nearly 20 years ago. Other than roast goose, I remember a relatively light and clean tasting dish of beef brisket stewed in clear soup that husband ordered once, and which he really enjoyed reminiscing about every time we bring up the topic of Yung Kee.

The reason for our appointment though, was still centred around goose. Virgin goose. Have you heard of such a thing? Me neither, not until a month or so ago, when friends from Hong Kong and France visited Singapore and we were intently discussing our food options. Virgin goose is not usually found in the menu, it has to be ordered in advance. M, was very kind to help us make reservations and ordered some dishes which she thought we would like.

The virgin goose (half-bird) arrived. I wasn't expecting anything really, but was still not prepared for such a wet-looking presentation. The skin was still crispy and the meat a lot more tender than its (more sexually aware?) siblings, making it very easy for the child to eat. What I really enjoyed was the stuffing served alongside, full of braised onions and wood ear mushrooms. If this dish was ordered on its own, it would have more chance to shine. However, attention quickly turned to other items.

Tea leaves-smoked pork looked a bit dry and it was, in the lean meat layers. The skin was beautifully gelatinous and soft without being cloying. A dish to be paired with wines and slowly enjoyed.

The latest food trend seems to be sea cucumber intestine. This is stirfried with salt and pepper, and garnered many novelty points for its curly appearance and bouncy textures.

Crab roe and eggs sounded a bit much on paper but all thoughts of restraint flew out of the windows when we had our first taste. Egg white custard is steamed to quivery done-ness and then layered with a a crab roe sauce packed with the insanely delicious delicacy. We were lucky, this is a seasonal dish; at other times of the year, they substitute the crab roe with a sauce made with dried little shrimps... just on that thought I polished the plate clean. Thank you M!

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Yung Kee- special menu

Yung Kee is a Hong Kong institution. Singaporeans eat there enthusiatically and even cart home boxes of their famous roast goose. My first visit was, gosh, nearly 20 years ago. Other than roast goose, I remember a relatively light and clean tasting dish of beef brisket stewed in clear soup that husband ordered once, and which he really enjoyed reminiscing about every time we bring up the topic of Yung Kee.

The reason for our appointment though, was still centred around goose. Virgin goose. Have you heard of such a thing? Me neither, not until a month or so ago, when friends from Hong Kong and France visited Singapore and we were intently discussing our food options. Virgin goose is not usually found in the menu, it has to be ordered in advance. M, was very kind to help us make reservations and ordered some dishes which she thought we would like.

The virgin goose (half-bird) arrived. I wasn't expecting anything really, but was still not prepared for such a wet-looking presentation. The skin was still crispy and the meat a lot more tender than its (more sexually aware?) siblings, making it very easy for the child to eat. What I really enjoyed was the stuffing served alongside, full of braised onions and wood ear mushrooms. If this dish was ordered on its own, it would have more chance to shine. However, attention quickly turned to other items.

Tea leaves-smoked pork looked a bit dry and it was, in the lean meat layers. The skin was beautifully gelatinous and soft without being cloying. A dish to be paired with wines and slowly enjoyed.

The latest food trend seems to be sea cucumber intestine. This is stirfried with salt and pepper, and garnered many novelty points for its curly appearance and bouncy textures.

Crab roe and eggs sounded a bit much on paper but all thoughts of restraint flew out of the windows when we had our first taste. Egg white custard is steamed to quivery done-ness and then layered with a a crab roe sauce packed with the insanely delicious delicacy. We were lucky, this is a seasonal dish; at other times of the year, they substitute the crab roe with a sauce made with dried little shrimps... just on that thought I polished the plate clean. Thank you M!